Fennel & chicken pita pizzas with red pepper and provolone cheese
Discover a delightful twist on pizza night with our Fennel & Chicken Pita Pizzas, topped with savory red pepper and melted provolone cheese. A satisfying and easy-to-make meal that combines tender chicken, aromatic fennel, and fresh ingredients on crispy pita bread. Perfect for a quick dinner or a flavorful lunch!
- 28 Mar 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
Fennel & chicken pita pizzas with red pepper and provolone cheese offer a delightful and healthy twist on traditional pizza. This recipe is perfect for those looking for a quick and easy meal that brings together the unique flavors of fennel, tender chicken, sweet red peppers, and oozy provolone cheese on top of crisp pita bread.
Ingredients:
Instructions:
- Preheat your oven to 425°F (220°C).
- Heat a skillet over medium-high heat and add 1 tsp of olive oil.
- Add the diced red pepper and sliced fennel. Sauté for about 5-7 minutes until they are softened and lightly caramelized. Remove from heat and set aside.
- While the vegetables are cooking, season the chicken breasts with salt and pepper as desired.
- In another skillet, heat the remaining 1 tsp of olive oil over medium-high heat.
- Cook the chicken breasts for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center.
- Remove from heat and let them rest for a few minutes before slicing them thinly.
- Place the pita breads on a baking sheet.
- Evenly distribute the sautéed vegetables over each pita bread.
- Add the sliced chicken on top of the vegetables.
- Finally, sprinkle the shredded provolone cheese over the chicken and vegetables.
- Place the baking sheet in the preheated oven.
- Bake the pita pizzas for about 8-10 minutes, or until the cheese is melted and bubbly and the edges of the pita are crispy.
- Remove the pizzas from the oven.
- Cut into slices and serve warm.
Tips:
- Pre-cook chicken: Grill or pan-sear the chicken breasts ahead of time and slice them thinly. This not only saves time but also ensures the chicken is fully cooked.
- Use fresh fennel: Ensure the fennel is fresh and crisp. Slice it thinly so that it cooks evenly and adds a crunchy texture to the pizzas.
- Pre-toast pita breads: Lightly toast the pita breads before adding the toppings. This keeps them from getting soggy and ensures a crispy base.
- Season well: Season the red pepper, chicken, and fennel with a bit of salt, pepper, and perhaps some garlic powder or Italian seasoning for extra flavor.
- Bake to perfection: Bake at a high temperature (around 425°F or 220°C) until the cheese is melted and bubbly, and the edges of the pita are golden and crisp.
With their perfect blend of fresh ingredients and simple preparation, these Fennel & chicken pita pizzas are sure to become a family favorite. Enjoy the medley of flavors and the ease of creating a delicious and nutritious meal in no time!
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 6g | 16% |
| Sugar 5g | 5% |
| Fat | |
| Fat 13g | 15% |
| Saturated 6g | 19% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 80mg | 14% |
| Vitamin B1 0.28mg | 24% |
| Vitamin B2 0.28mg | 22% |
| Vitamin B3 8mg | 50% |
| Vitamin B6 0.75mg | 44% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.54ug | 22% |
| Vitamin C 36mg | 40% |
| Vitamin E 1.46mg | 10% |
| Vitamin K 40ug | 33% |
| Minerals | |
| Calcium, Ca 260mg | 20% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 2.73mg | 25% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 410mg | 33% |
| Potassium, K 630mg | 18% |
| Selenium, Se 44ug | 81% |
| Sodium, Na 520mg | 34% |
| Zinc, Zn 2.40mg | 22% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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